Jerusalem artichoke (Helianthus tuberosus) is a 100-300 cm tall perennial plant. It contains oval shaped hairy leaves, tiny flowers with yellow color and it bears small tubers through underground rhizome system. It has fibrous hairy roots which can grow up to 1.27m. which are helpful in nutrient acquisition as well as to tolerate environmental effects. Jerusalem artichoke is an angiosperm plant which belongs to compositae family which is generally known as sunflower or daisy family (Monti et al., 2005; Tassoni et al., 2010; Kays & NottinghamThis article presents a review of the scientific literature on the nutritional value of topinambur (Jerusalem artichoke) and its potential use in the formulation of food products. The scientific review covers the chemical, amino-acid, vitamin, mineral composition of topinambur, its pharmacological and therapeutic and prophylactic effect on the human organism. The distinctive features of topinambur are the content of more than 20% of dry substances, among which up to 80% contains a polymeric homologue of fructose -inulin. The content of pectin substances varies up to 11% of dry weight. Consumption of topinambur as a part of foodstuffs has a beneficial effect on absolutely all the chains and causes of diseases of the digestive system, cardiovascular system and liver. A number of findings about the use of topinambur roots in the process of preparation of meat, milk, confectionary and bread products are presented, its positive effect on the nutritional value and consumer properties of the final product is characterized. Utilization of Jerusalem artichoke in formulation of various food products is a good way to increase the alternative usage area of them.
The problem of iodine deficiency for most residents of the Russian Federation remains relevant for many decades. The situation is aggravated by the fact that with an inferior monotonous diet, a deficiency of proteins, vitamins and trace elements occurs side by side. To solve this problem, we can choose the path of enrichment of the product with organic iodine, as well as vitamins and vegetable protein. It is economically feasible to provide a combination of raw meat with cheaper functional components that are full in amino acid composition. The possibility of using the kelp preparation in the production of food products based on meat raw materials with the aim of correcting the iodine deficiency of the population in ecologically unfavorable areas was investigated. We used a natural iodinating dietary supplement - a hydrated preparation of Japanese kelp, which is a source of dietary fiber. A study of the process of the influence of this additive on the functional and technological properties of minced meat systems shows the promise of the use of this drug in the production technology of meat food products. In addition, the rational use of meat raw materials (fatty pork and spike fat) in combination with vegetable components (Dantex soybean texturate) and Japanese kelp in an optimal dose of 5% has a number of economic advantages compared to similar products.
The article is devoted to the development of enriched diet ice cream technology for a wide range of consumers. The analysis of numerous literature on functional enrichment components determined the relevance of the use of products of biological origin. In this regard, organoleptic and physico-chemical studies of milk ice cream were obtained using the technology, which provides for the inclusion in the formulation of beekeeping products - bee pollen - pollen and water propolis extract. The choice of these components is explained by the high content of amino acids, vitamins, minerals, enzymes and other biologically active substances. The mass fraction of fat and sucrose solids in the product was controlled by traditional methods according to GOST, and organoleptic evaluation was carried out by consistency, structure and taste. The paper gives the rationale for the use of additives, and also determines the optimal dose for making milk ice cream. It was found that the introduction of propolis is recommended in an amount of 0.6%, bee pollen in an amount of 1.0%. These dosages did not impair organoleptic and physico-chemical parameters, but at the same time allowed enriching the product with biologically valuable components. In the future, it is planned to expand research on the use of food additives in dairy products for the functional enrichment of their composition.
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